Pumpkin Pecan Pie Brownies are a rich and decadent treat! Moist pumpkin swirled fudgy brownies topped with a sticky-sweet pecan pie topping. Yields 9 incredible squares.
These Pumpkin Pecan Pie Brownies are a labor of love.
And worth every single minute and dirty dish.
If pies aren’t your thing, then look no further than the ultimate Thanksgiving brownie. Pumpkin marbled chocolate brownie topped with a sticky sweet pecan pie topping. It’s rich, chocolaty, subtly and warmly spiced and insanely delicious.
Prepare to fall in love.
To Make These Pumpkin Brownies You Will Need:
- unbleached all-purpose flour
- baking powder
- fine salt
- unsalted butter
- vanilla extract
- granulated sugar
- dark brown sugar
- eggs
- pumpkin puree
- pumpkin spice
- (unsweetened) dutch processed cocoa powder (I like Rodelle)
- mini chocolate chips
Add 1/2 cup pumpkin puree to a 4+ layers of cheese cloth.
Gather the cheesecloth and gently squeeze the puree to get rid of excess moisture.
Set aside.
In a small mixing bowl, measure and add 1-1/4 cups unbleached all-purpose flour, 1/2 teaspoon baking powder and 1/2 teaspoon fine salt.
In a separate bowl, add 1 cup melted unsalted butter, 1/2 granulated sugar, 1/2 cup dark brown sugar and 1 teaspoon vanilla extract.
Whisk until smooth. Then crack in 4 eggs, one at a time and mixing after each egg.
Gradually add in the flour mixture and stir until just incorporated.
This is the base for both the brownie batter and the pumpkin batter.
Divid the batter among two bowls. About 1-1/2 cups in each bowl.
To the first bowl, add 1/3 cup unsweetened dutch processed cocoa powder and 2/3 mini chocolate chips.
Using a spatula, mix until incorporated.
Then to the second bowl, add in the (squeezed) pumpkin puree and 1-1/2 teaspoons pumpkin pie spice.
And again, mix until just incorporated.
Preheat your oven to 350℉ (180℃)
Spray and line an 8×8 square metal baking pan with nonstick baking spray.
Add half of the brownie batter to the pan.
Spread the batter evenly, corner to corner. Top with half of the pumpkin mixture.
Spread that evenly as well.
Add spoonfuls of both batters over top.
And use a knife to swirl the dollops of batter.
Tap a few times firmly on your counter before baking the pumpkin brownies on the middle rack of your preheated oven for 25 minutes.
Meanwhile make the pecan pie filling.
To Make the Pecan Pie Topping You Will Need:
- unsalted butter
- dark brown sugar
- fine salt
- corn syrup
- eggs
- chopped pecans
- vanilla extract
Add 3 tablespoons unsalted butter to a heat-safe bowl that’s set over a pot of shallow simmering water. The water should not touch the bottom of the bowl.
Once melted carefully remove off of the heat.
Whisk in 3/4 cup dark brown sugar, 1/2 teaspoon fine salt and 1/2 cup corn syrup.
Crack in the eggs, one at a time, mixing well after each one.
Place the bowl back on the saucepan of simmering water and heat until and instant read thermometer reads 130°.
Carefully remove it off of the heat and stir in 1-1/2 cups chopped pecans and 1 teaspoon vanilla extract.
By the time you’re done making the pecan pie topping, the brownies should be partially baked.
Pour the pecan pie topping over top of the partially baked brownies.
Spread evenly and place it back in the oven for another 20 minutes or until the pecan pie is set.
Let cool for 2 hours before slicing and serving.
One day I’ll be able to cut uniform pieces like an adult 🤦🏻♀️.
In the meantime, I’ll just take that big corner piece.
Enjoy! And if you give this Pumpkin Pecan Pie Brownies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Pumpkin Pecan Pie Brownies
Ingredients
FOR THE PUMPKIN BROWNIE LAYER:
- 1¼ cup unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 cup unsalted butter, melted and cooled slightly
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 2/3 cup mini chocolate chips
- 1/3 cup unsweetened dutch process cocoa powder
- 1/2 cup pumpkin puree, squeeze in cheese cloth (see notes)
- 1½ teaspoons pumpkin pie spice
FOR THE PECAN PIE LAYER:
- 3 tablespoons unsalted butter
- 3/4 cup dark brown sugar
- 1/2 teaspoon fine salt
- 2 large eggs
- 1/2 cup light corn syrup
- 1 teaspoon pure vanilla extract
- 1½ cup roughly chopped pecans
Instructions
MAKE THE PUMPKIN BROWNIE LAYER:
- Preheat your oven to 350℉ (180℃) and spray and line an 8x8 metal square baking pan.
- In a small bowl combine flour, baking powder and salt. Whisk and set aside
- In a separate bowl, combine melted butter, sugars and vanilla. Whisk to combine.
- Crack eggs, one at a time, whisking after each one.
- Gradually add in flour mixture and whisk until just incorporated. Divide batter (1½ cups each) into 2 bowls.
- In bowl number one: add cocoa powder and mini chocolate chips.
- In bowl number two: add pumpkin puree and pumpkin spice.
- Spread half of the brownie mixture on the bottom of the pan. Then spread half of the pumpkin mixture on top of that.
- Add spoonfuls of both of the batter on top and drag a knife through the dollops to create a swirl. Tap firmly on the counter to settle the batter before baking on the middle rack of your preheated oven for 20 minutes.
- Meanwhile make the pecan pie layer.
MAKE THE PECAN PIE LAYER:
- In a heat-safe bowl set over a pot filled with 1-inch of simmer water, add the butter until melted
- Carefully remove bowl off of the heat and stir in brown sugar, salt and corn syrup.
- Crack in one egg at a time, whisking after each one.
- Place the bowl back onto the pan of simmering water, whisking until an instant read thermometer reaches 130°. Should take under 5 minutes to do so.
- Once the pumpkin brownies have baked for 25 minutes, pour the pecan pie filling over top and continue baking for 20 more minutes or until set.
- Allow the brownies to cool in the pan for 2 hours before cutting and serving.
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